1 cup sliced toasted almonds
½ cup rolled oats
½ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon cinnamon
⅓ cup sugar
5 tablespoons cold unsalted butter, cut in pieces
2 tablespoons of shredded coconut
for the fruit filling:
6 large ripe peaches, peeled and sliced
2 cups fresh blueberries
2 teaspoons lemon juice
1/4 cup sugar
½ teaspoon vanilla extract
2 tablespoons cornstarch
Ingredients
This comforting, rustic dessert has a delicate, comforting sweetness, a fruit filling in a soft streusel shell. For a little extra coconut flavor, you may substitute coconut flour and coconut sugar for the all-purpose flour and regular sugar.
Coconut Peach Crisp
Preheat oven to 350 F.
Combine the almonds and oats in the bowl of a food processor and gently pulse until blended. Add the flour, salt, cinnamon, and sugar and gently pulse to combine all evenly. Add the butter and pulse to distribute. Transfer to a large bowl, stir in the shredded coconut, and refrigerate while you make the fruit filling.
Butter a 10-inch pie dish or a 9 x 13 baking dish. In a large bowl, combine the peaches and blueberries. Sprinkle the lemon juice over the fruit. Add the sugar, vanilla extract and the cornstarch and gently toss.
Pour the filling into the pie dish. Distribute the streusel topping evenly over the top while squeezing little clumps of streusel together as you go.
Place the dish in the oven on a foil lined cookie sheet in case the filling bubbles over. Bake for 45 minutes. Watch to make sure the top doesn’t get too dark.
Serve warm with ice cream or yogurt.
Instructions
